Recipe: Bundt Cakes (history and recipe collection

I only tried the "Original Tunnel and Fudge Cake", and the rest are collection
(never tried.) See if you like any of them. regards,

---

BUNDT - THE PAN THAT LAUNCHED A MILLION CAKES

"In 1946, David Dalquist Sr. returned from naval duties and founded the Nordic Ware company. One day, a trio of "very nice ladies", Dalquist recalls, from the local Hadassah chapter of Minneapolis, approached him with a request to produce a "bund pan" similar to a hand-made mold that the chapter's president had inherited from her European grandmother. Eager for opportunities to get his then-fledgling company going, the young engineer was happy to accommodate the request.

The generic name was German - 'bund' meant 'a gathering'. A "bund cake" suggested a cake that was suitable for a gathering. Dalquist added the "t" to bund in order to make it unique (and 'trademarkable').

For a couple of years, the pan did well. Home makers found the fluted design well suited to a variety of quick breads and pound cakes. Magazine editors began using the pan for stylized food shots. When several contestants in the 1966 Pillsbury Bake Off contest used the pan, it took off. Pillsbury went on to create an entire line of Bundt cake mixes and increased its sales dramatically. These days, Nordic Ware estimates there are more than 40 million original Bundt pans in use.

The appeal of the Bundt is that it makes a homespun scratch cake elegant by virtue of its unique shape. As well, its fluted design makes for easy portion control."

---

ORIGINAL TUNNEL OF FUDGE CAKE
Source: Over 300 Delicious Ways to Use Your Bundt Brand Fluted Tube Pans 1973 by Northland Aluminum Products Inc. Minneapolis Minnesota (revised in 1990). Originally appeared as a Pillsbury Bake Off Contest Winner
Serves 12-16

FOR THE CAKE:
1 3/4 cups unsalted butter, softened
1 3/4 cups sugar
6 large eggs
2 cups confectioner's sugar
2 1/4 cups flour
3/4 cup cocoa, measured then sifted
2 cups chopped walnuts (essential)
FOR THE GLAZE:
3/4 cup icing sugar
1/4 cup cocoa powder
1 to 2 tablespoons milk

Preheat oven to 350 F. Grease and flour a 12 cup Bundt pan.

In a mixing bowl, beat the butter or margarine with the sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually add icing sugar. Blend well.

Lightly spoon flour into measuring cup (this step is important since too much flour results in a dry cake). Level off. By hand, stir in remaining cake ingredients until well blended. Spoon batter into prepared pan, spread evenly.

Bake at 350 for 58-62 minutes. Cool upright in pan on wire rack 1 hour. Invert onto serving plate.

TO MAKE THE GLAZE:
In a small bowl combine all glaze ingredients until well blended. Spoon over top of cake, allowing some to run down sides.

N.B. - Since this cake has a "tunnel" of fudge or extra moist cake layer and an ordinary doneness test cannot be used. Accurate oven temperature and baking time are critical.

---

NEW WAVE TUNNEL OF FUDGE CAKE
Makes12-16 Servings

The Tunnel of Fudge Cake revisited. Dramatic, elegant, easy and a real crowd pleaser. This time the "tunnel" is filled with a generous ripple of sweetened cream cheese and chocolate chips.

FOR THE CAKE:
1 cup white sugar
1 cup brown sugar
1 cup oil
2 large eggs, beaten lightly
2 teaspoons vanilla
3 cups unbleached all-purpose flour
3/4 cup cocoa, measured then sifted
2 teaspoons baking soda
2 teaspoons baking powder
1/4 teaspoon salt
1 cup buttermilk
1 cup warm, brewed coffee
FOR THE TUNNEL FILLING:
1/4 cup sugar
1 8 ounce package cream cheese, softened
1 teaspoon vanilla
1 egg
1 cup miniature semi-sweet chocolate chips
FOR THE GLAZE:
1 cup confectioner's sugar
3 squares unsweetened chocolate, melted and cooled
2 tablespoons unsalted butter
hot water to thin if needed

Preheat oven to 350 degrees F. Generously grease a 12 cup or ten inch Bundt or tube pan.

Combine sugar, oil and eggs and beat for one minute until smooth. Add remaining cake ingredients and beat on medium two to three minutes (use a whisk of doing by hand). Set cake batter aside.

TO MAKE THE FILLING:
Cream sugar with cream cheese, then add vanilla, egg, and chocolate chips and blend until smooth.

Ladle half of batter into pan. Spoon filling evenly over this layer. Cover with remaining batter.

Bake for 70 minutes or until cake tests done. Top should spring back when gently pressed. Let cake cool at least 30 minutes before removing from pan. If cake sticks, place on a warm burner to loosen. Cake firms up as it reaches room temperature.

TO MAKE THE GLAZE:
Combine all ingredients to form a pourable glaze, thinning with water if necessary. Pour over cooled cake. This cake freezes well and keeps several days covered at room temperature.

---

RHUBARB APPLE BUTTERMILK COFFEE CAKE
Makes 12-14 servings

Fresh or frozen rhubarb spruces up storage apples for a sweet and tart coffeecake.

FOR THE RHUBARB APPLE FILLING AND TOPPING:
4 teaspoons cinnamon
5 tablespoons sugar
3 cups sliced apples
3 cups fresh or frozen rhubarb, cut in 1/2 inch dice
FOR THE CAKE:
1 1/2 cups white sugar
1/2 cup light brown sugar
1 cup vegetable oil
4 teaspoons vanilla
1/2 cup buttermilk
1 tablespoon orange zest, finely minced
4 large eggs
1/4 teaspoon salt
3 cups unbleached all-purpose flour
1 tablespoon baking powder
1/4 teaspoon fresh nutmeg

Preheat oven to 350 degrees F. Generously grease a 12 cup Bundt (tube or angel food cake) pan with vegetable shortening, making sure fluted wells are well-coated with shortening. Lightly dust with flour.

Prepare rhubarb and apples and toss with sugar and cinnamon. Set aside.

For cake, whisk together white sugar, brown sugar, oil, vanilla, and buttermilk. Stir in eggs. Fold in salt, flour, baking powder and nutmeg. Spoon a little over one third of batter into prepared pan. Cover with half of apple mixture, then repeat with remaining batter and topping. Sprinkle top lightly with additional sugar and cinnamon.

Bake for one hour or until done. Shake pan gently to loosen sides and bottom before inverting onto a plate for serving.

---

CARROT PINEAPPLE CAKE WITH CREAM CHEESE GLAZE
Makes 12-14 Servings

A great, moist classic carrot cake. The lemon-scented cream cheese icing is more of a thick glaze and is lighter and less sweet than a typical cream cheese icing. The orange oil can be replaced with pure orange extract. The oil is lighter and more flavorful.

FOR THE CARROT CAKE:
1 1/4 cups oil
2 1/4 cups sugar
4 eggs
2 teaspoons vanilla
1 tablespoon lemon juice
1/4 teaspoon orange oil
2 1/2 cups unbleached all-purpose flour
1/4 teaspoon salt
1 1/2 teaspoons cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
3/4 cup walnuts, coarsely chopped
1 1/2 cups grated carrots
1/2 cup diced pineapple, well drained
1/2 cup yellow raisins, plumped and well drained
FOR THE CREAM CHEESE DRIP ICING:
8 ounces cream cheese
1 tablespoon unsalted butter
1 tablespoon lemon juice
1/2 teaspoon vanilla
1 tablespoon each, lemon and orange zest, finely minced
1 1/4 to 1 1/2 cups sifted confectioner's sugar
GARNISH:
toasted slivered almonds
cinnamon
shredded carrots

Preheat the oven to 350 F. Lightly grease a 12 cup Bundt pan, 10 inch tube pan or 9 inch angel food cake pan.

In a large bowl, whisk together the oil, sugar, and eggs. Stir in vanilla, lemon juice, and orange oil. In a smaller bowl, stir together flour, salt, cinnamon, baking powder and baking soda. Fold into wet ingredients, then add carrots, nuts, pineapple and raisins, stirring well. Spoon into prepared pan.

Bake until cake springs back when gently pressed, about 60-70 minutes. Cool
well.

TO MAKE THE CREAM CHEESE DRIP ICING:
Soften cream cheese and cream with butter. Stir in lemon juice, vanilla, and citrus zest. Fold in confectioner's sugar to make a soft, drippy glaze. Drizzle over cooled cake. Allow to set. Recover excess and glaze again.

---

BANANA BUNDT WITH MILK CHOCOLATE FROSTING
Makes 12-16 servings

If you were attracted by this recipe, odds are, you're one of those who always opted for banana flavor when Popsicle time came around as a kid. Banana nuts are born that way. Did you know bananas can be frozen (whole, unpeeled) until needed? This recipe makes a statuesque Bundt cake. You may also use a 10-inch angel food pan.

1/2 cup unsalted butter
1/2 cup oil
1 3/4 cups sugar
4 eggs
1 1/2 teaspoons pure vanilla
1 tablespoon very strong coffee or espresso
1 cup soured milk or Saco Buttermilk Blend*
3 1/4 cups unbleached all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
pinch cinnamon
1 1/2 cup pureed (very ripe) bananas
non-stick cooking spray
Milk Chocolate Frosting (recipe follows)

Preheat oven to 350 F. Generously coat a 12-cup Bundt pan or 10-inch tube or angel food pan with non-stick cooking spray.

In a large mixing bowl (or using an electric mixer), cream the butter, oil and sugar. Add eggs, then vanilla and coffee. Add soured milk or Buttermilk Blend, then dry ingredients, alternatively with banana puree. Mix on slow speed and blend well. Spoon or pour into prepared pan.

Bake until cake tests done and springs back when you touch it gently with fingertips (70-80 minutes). Cool well before icing.

*Soured milk / Buttermilk Blend
Soured milk is made by combining 1 to 2 tablespoons of lemon juice with one cup of whole milk. Let stand 2-3 minutes, then use in recipe. To use the Saco product, add 1 cup of water to liquids and add 4 tablespoons of Buttermilk Blend to the dry ingredients.

FROSTING:
4 oz. milk chocolate - melted and cooled
1/3 cup cream
2 tablespoons unsalted butter - softened
2 to 3 cups confectioner's sugar
1/2 teaspoon pure vanilla
water as required

To make the frosting, melt chocolate and cream, then whip briskly with butter, vanilla and most of the confectioner's sugar (adding water, if required, to get a frosting consistency). Spread on cooled cake.